Oh, hello there! Are you a pie person? Because I am. There’s something special about sinking your teeth into a perfectly flaky crust and savoring the delicious fillings. And guess what, it’s British Pie Week! So I gathered up some of the best and mouth-watering pie recipes that will make your taste buds dance!
Butternut Squash Pie
First up, we have the oh-so-creamy and savory Butternut Squash Pie, perfect for a cozy fall evening. Here’s what you’ll need:
- 1 butternut squash, peeled and cubed
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons chopped fresh thyme
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup whipping cream
- 3 eggs, beaten
- 1 9-inch unbaked pie shell
Preheat your oven to 375°F. Peel and cube the butternut squash, then toss it with 2 tablespoons of olive oil. Roast the squash on a baking sheet for about 25 minutes, or until tender.
In a skillet over medium heat, add 1 tablespoon of olive oil, the chopped onion, and minced garlic. As the onions begin to soften, add in the roasted squash, fresh thyme, nutmeg, salt, and black pepper. Cook for 5 to 7 minutes until the onions are caramelized and the mixture is fragrant.
In a large bowl, whisk together the whipping cream and eggs until well combined. Gently fold in the butternut squash and onion mixture. Pour the filling into the unbaked pie shell and bake the pie for 35 to 40 minutes, or until the filling is set and the top is golden brown.
Costco Smoked Salmon Pie
Next up, we have a delightful and decadent Costco Smoked Salmon Pie. Here’s what you’ll need:
- 2 sheets of puff pastry, thawed but still cold
- 1/2 cup crème fraiche
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 2 tablespoons chopped dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound smoked salmon, chopped
- 1 egg, beaten with 1 tablespoon water
Preheat your oven to 400°F. In a medium bowl, whisk together the crème fraiche, sour cream, lemon juice, chopped dill, salt, and black pepper. Fold in the chopped smoked salmon and set aside the mixture.
On a lightly floured surface, roll out one sheet of the puff pastry to fit an 8-inch pie dish. Transfer the rolled out pastry onto the dish and trim any excess pastry. Pour the salmon mixture over the pastry.
Roll out the second sheet of pastry and cover the salmon mixture, pressing the edges together to seal. Brush the top of the pastry with the egg wash and use a sharp knife to make a few slits in the center of the pie for ventilation.
Bake the pie for 25 to 30 minutes or until the pastry is puffed and golden brown. Allow to cool for a few minutes before slicing and serving.
There you have it, folks, two of the most mouth-watering and delicious pie recipes you’ll ever taste! These are sure to elevate your British Pie Week celebrations!
